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Butternut Squash and Apple Soup

1 Butternut; (16 oz) squash, halved and seeded
3 md Green apples; peeled, cored, and coarsely chopped
2 cn (10 1/2 oz) condensed chicken broth
1 1/2 c Water
3 sl White bread; torn in pieces
1 md Onion; chopped, (1/2 cup)
1 ts Salt
1/8 ts Dried rosemary
1/8 ts Dried marjoram
1/4 c Whipping cream; (I use liquid Coffee Mate to keep meat & dairy separate)
Snipped parsley


Peel and cut up squash. Remove seeds. In 4-quart Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 minutes. Place 1/4 of the soup mixture in blender container. Cover; blend till smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream. Serve garnished with snipped parsley. Makes 6 to 8 servings.


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